Hi LIly, thanks for the recipe. I made it and it taste pretty good, however, overnight, it was a bit dry. I substituted veg oil 1 for 1 for shortening, was that not enough? thanks for your help and the recipe!

Love this wonderful recipe of yours. It came out perfect. I wonder if I can make 'man tou' from this recipe? How much additional sugar or flour do I need to put? Please advise and thanks for your help.

I have tried the super soft pau recipe, but the dough comes out very sticky. i've removed 4 tablespoon of water from the 240 ml needed. the dough is still very sticky. i've added 4-5 tbsp of flour to be able to form the paus. can you please tell me what i've done wrong? i've made the dough with a kenwood chef. the paus is good and soft, but the shape of the pau comes out flat when cooked. i've also tried the tien tsi pau, when cooked the dough of the pau is a bit dry in mouth. can you please tell me how to avoid this. thank you very much. hope to obtain a reply from you.

sticky dough and pau turning flat, both are signs that there is too much liquid. Your pau flour must be very new and if you are in the tropics, humidity adds moisture to flour. Try and use less water and then continue to add it in slowly.

Hi Lily, am looking for soft and fluffy bao recipe for quite sometimes. Would like to give yours a try but I do not have breadmachine. Can I just use my Kenwood mixer and how long should it be kneaded? After that do I need to proof it ?